2 cups Rice
3 Tbsp Oil 
1 medium Onion, chopped 
1 large Carrot, chopped 
1 Tbsp Garlic, crushed 
1 cup Red pepper
3 Tbsp Seven Colours Grill Seasoning™️
60 ml Soy sauce 
1 cup Frozen peas
1 handful Fresh parsley 
410 g Red kidney beans, cooked


Cook rice according to package instructions and set aside. Heat oil in a pan, and fry onion and carrot until tender. Add garlic and red pepper and stir. Add Seven Colours Grill Seasoning™️. Reduce heat. Add cooked rice and soy sauce and mix well. Lastly, add peas, parsley and beans, and mix until combined. Fry until heated through.